Grilled Italian Sausage with Sweet ‘n Sour Peppers

Latest Review

Grilled Italian Sausage with Sweet 'n Sour Peppers. Love Italian sausage, I tried it using regular bell peppers, & also grilling onions. Made for a terrific sub sandwich, along with some melted Italian cheese on top! :) — Nancy

Servings

8servings

Ingredients

3tablespoons
slivered almonds

1/4cup
raisins

3tablespoons
apple cider vinegar

2tablespoons
sugar

1/4 teaspoon
salt

1/8teaspoon
ground black pepper

2medium
green bell peppers, cut in quarters and seeded

2medium
red bell peppers, cut in quarters and seeded

1medium
red onion, cut into 6 wedges

1tablespoon
Bertolli® Classico Olive Oil

2packages
(19 ounce) JOHNSONVILLE® Mild Italian Sausage

3tablespoons
Italian salad dressing

1roll
prepared polenta, sliced into ½ inch rounds (10 to 12 slices)

Directions

In a small non-stick skillet cook and stir almonds for 1 to 2 minutes, or until golden.

Stir in raisins and remove from heat. Let stand for 1 minute.

Carefully stir in vinegar, sugar, salt and black pepper.

Return to medium-low heat, cook and stir just until sugar is dissolved, 2 minutes. Set aside.

In a large bowl combine red and green peppers and onion wedges. Drizzle with Bertolli® Classico Olive Oil; toss gently to coat.

Prepare grill to medium-high heat.

Grill sausages and vegetables uncovered for 10 to 15 minutes until sausages are firm, no longer pink inside and juices run clear (180°F),and vegetables are tender, turning at least once halfway through grilling.

While sausages and vegetables are grilling, brush slices of polenta with Italian dressing and grill about 2 minutes on each side allowing enough time for the slices to become toasted and golden.

Return the grilled vegetables to the large bowl, add the almond mixture; toss gently to coat.

Arrange the sausages on a large platter with the grilled polenta and the sweet and sour peppers.